RISO E POLLO SALVACENA TUTTO IN UNA PADELLA

In a saucepan, heat the chicken broth over low heat and keep it warm.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine and stir until it is mostly absorbed by the rice.

Begin adding the warm chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Stir in the shredded chicken, remaining butter, and Parmesan cheese until well combined.

Season with salt and black pepper to taste.

Remove from heat and stir in the chopped parsley before serving.

Spice Level: